Evan Mallett is hovering over some plants in a Victorian-era greenhouse in Portsmouth, N.H. Mallett, a chef at the Black Trumpet Bistro, is collecting medicinal herbs, which he infuses in alcohol to ...

Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like ...

Bitters, the salt and pepper of the cocktail world, have exploded in popularity over the last decade or so, with craft companies scheming up their own take on the botanical-infused booze additive.

Hellfire bitters are dark, spicy, and raring to mix with a liquor with a strong backbone. I first tasted them in The Mexican Standoff, a cocktail devised by Matt Conway, the bar manager at Absinthe in ...

For this recipe, you shouldn't use a vodka brand that you wouldn't drink straight. For the bitters blend, I soak the ingredients for two days (you can taste the bitterness when its ready). For the ...

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail “until it’s the color of my prom dress.” That’s way more than a dash or two -- it takes about a ...

To try Derek's technique for making your own bitters at home, click here. Hunting for bitters used to be a thankless task, and if you wanted something "exotic" like orange bitters you were simply out ...

Tomorrow on Good Food, Evan talks to author Brad Thomas Parsons about his new book Bitters:A Spirited History of a Classic Cure-All. In this outtake, Evan asks Brad about how to make bitters at home.

Bitters, the cocktail flavoring agent once considered a crucial ingredient in drinks, fell out of favor after Prohibition. Though a few brands like Angostura and Peychaud's have been continually ...

Mixologist Arijit Bose of PCO in Vasant Vihar said that when he makes his bitters he uses a bit of Angostura to add the depth and length that distillation would give. So his recipe for Coriander ...